Spicy rice with cashews and green onions

I got this from my parents and make it all the time. Technically, it's probably more of a side dish, but it makes a good light meal for two people.

• 2 tablespoons canola oil
• 2 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup chopped green onions
• 1 cup long-grain white rice (I generally use jasmine)
• 2 cups chicken broth (or 1 14.5 oz. can of broth, plus water to equal 2 cups)
• 1/2 teaspoon salt
• 1 cup unsalted cashews, coarsely chopped
• 2 tablespoons freshly squeezed lime juice

Sauté garlic, red pepper flakes, and half the green onions in the canola oil over medium heat until fragrant, about 30 seconds. Add rice and stir for a few minutes until some of the kernels begin to turn golden.

Add chicken broth and salt. Bring to boil, stirring well. Reduce heat and simmer, covered, for 10 minutes or until broth just covers rice.

Uncover and stir in the remaining green onions, cashews, and lime juice. Recover and set aside for 5 minutes, until broth is fully absorbed.

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Last updated 4 March 2004.
All text and photographs © George Mitchell and Margaret Johnston, unless otherwise noted
Comments, questions, suggestions to margaret@lonelymountain.net.